To wipe out all the imported American Halloween drivel from our consciousness, today we devoted ourselves to pickling a supply of onions for the year ahead.
I can’t remember how many years we’ve been doing this, but it all started with exasperation at the standard of most pickled onions on sale and lingering memories of those my grandmother used to make.
So a couple of hours hard graft, including several minutes of onion tears (which pass quite fast), produced 11lb of home-made pickled onions according to Ruth Mott’s recipe, which includes black treacle and Demerara sugar.
Last year’s onions have lasted well and there are two left, which coincidentally I shall consume tonight, along with some chips which I’ll be cooking as a treat.
Halloween? One of these pickled onions will certainly put the wind up you!